Step 1

In a rice cooker or pot on a stove top, combine the water, brown rice, white rice, and salt. Cook until the water is absorbed and the rice is tender, about 40 minutes. (The white rice will overcook by the time the brown rice is done, and that’s ok. It’s stickiness helps hold everything together.) Mix in the rice vinegar and let the rice cool enough to handle.

Step 2

Meanwhile, combine the smoked tofu, garlic and mayo in a bowl. Set aside.

Step 3

Cut the nori into 16 rectangles by cutting it in half the long way. Cut each half in half the long way, then cut each strip into 4 pieces by cutting each in half the short way, then cutting each remaining piece in half the short way.

Step 4

Place sesame seeds on a small plate, mixing them together. Place a stack of nori on the same plate.

Step 5

Line a small ramekin (about 3 oz) with plastic wrap. Stuff with about 1 TBS rice, 2 tsp tofu mixture, and another TBS rice. Fold up the plastic wrap and gently squeeze the rice around the filling, forming a triangle if desired. Remove from the plastic and place one nori piece over one edge. Dredge the other edges in sesame seeds. Continue with remaining rice and filling.

Step 6

Mix together all ingredients for the miso sauce. Serve with the onigiri.